Slow cooker bread pudding with caramel recipe

Ingredients

1- 30g unsalted butter 2- 200ml double cream 3- 125g salted caramel sauce 4- 2 large eggs, plus 2 large egg yolks 5- 2 tbsp dark rum (optional) 6- 1 tsp vanilla extract 7- 8 pack butter brioche rolls, broken into 8- 3cm pieces 9- 100g pecans, roughly chopped 10- 100g dark chocolate, roughly chopped

Sink into this sticky, sweet brioche bread pudding, packed with dark chocolate and pecans, loaded with salted caramel sauce, and made in a slow cooker! For an extra kick, why not try adding a little dark rum, it works beautifully with the bitter notes of the chocolate.

process

1- Grease the dish of the slow

cooker with the butter. In a sau-

cepan, heat the double cream and half the salted caramel sau-

ce over a medium heat, until bu-

bbling. Then stir thoroughly and take off the heat. In a separate bowl, whisk together the eggs, extra egg yolks, a pinch of salt, the dark rum (if using) and vanilla extract. Slowly pour the warm cream mixture into the eggs, whisking continuously until combined. 2-Add the brioche, pecans and chocolate to the egg-cream mixture, stirring until well combined. Leave to soak for 5 mins,

then stir again so that the brioche is evenly coated. Turn your slow cooker onto a low setting. 3-Pour the bread pudding mixture into the greased slow cooker dish. Level using a spoon, cover with a lid and leave to cook

for 1.5 hrs, until a knife inserted

into the centre of the pudding comes out clean. Heat the re-

maining salted caramel sauce in a saucepan until hot, divide the bread pudding into bowls and pour over the hot sauce. 4-If you’re feeling extra indulgent, drizzle over a little more salted caramel sauce from the

jar and add a dollop of whipped cream to serve.

TIP: Allow the hot cream-caramel mixture to cool after you remove from the heat for 2 mins before pouring into the egg mixture. It helps if you have one person pouring, and another person whisking.